Quinoa spinach & scrambled eggs

May 18, 2017 | Breakfast / Brunch | 0 comments


Serves 2

  • ½ cup quinoa
  • 1 cup water
  • 200g spinach
  • 6 eggs
  • Dash nut milk
  • Salt and pepper



  1. Rinse quinoa in a fine mesh sieve to remove bitterness from grain.
  2. Combine quinoa and water in a saucepan and bring to the boil.
  3. Reduce to a medium heat and simmer.
  4. Cook until quinoa has absorbed all the water (about 10mins).
  5. Remove pot from heat and cover with lid.
  6. Allow to steam for 5 minutes.
  7. Remove lid and fluff with a fork.

Eggs & Spinach

  1. Whisk together eggs and milk in a small bowl.
  2. Heat small fry pan or saucepan on stove top and add a small amount of olive oil.
  3. Add eggs to pan, mix as the eggs are cooking to scramble.
  4. To wilt spinach, add to a small saucepan with a dash of water.
  5. Cook over heat, stirring often.
  6. Assemble on toast with quinoa.